Nisha’s Gochujang Noodles
Recipe by Nisha Vora of Rainbow Plant Life
www.rainbowplantlife.com/gochujang-noodles/
If you are a noodle fan, you will love these delicious
Gochujang Noodles by Nisha Vora of Rainbow Plant Life!
These noodles are spicy, aromatic, and filled with complex flavor from the fermented Korean gochujang chili paste, sesame oil, ginger, and Thai basil. They are also incredibly fast and simple to make because the fresh udon noodles take less than two minutes to cook, and the sauce can be whisked together quickly using only a few ingredients.
These noodles are such a big hit with my family that I’ve made them weekly since I discovered Nisha’s recipe. I’ve made them with and without added plant-based protein, like tofu or edamame, and with whatever veggies I happened to have on hand. You can easily customize them to suit your taste, and you can include whatever you have left in the crisper drawer. Just be sure to use fresh udon noodles and the following four condiments: tamari (or soy sauce), good quality sesame oil, Korean gochujang paste (not the liquid bottled sauce), and mirin.
Gochujang paste can be found in the refrigerated section of your local Asian grocery store. It contains fermented soybean powder, which gives it its fabulously unique flavor, as well as being an excellent source of live probiotics to improve microbiome diversity.
If you are cooking for two, I recommend that you just follow Nisha’s recipe. It is super spicy and delicious! www.rainbowplantlife.com/gochujang-noodles/#recipe
If you have a larger family or you like left-overs for lunch, I have adapted her recipe to feed four hungry eaters.
Special Equipment Needed: A wok or very large sauté pan
Ingredients for Four Large Servings:
32 ounces fresh udon noodles
(These can generally be found in the refrigerated section of a good Asian grocery store.)
Gochujang Sauce Ingredients:
4 to 6 tablespoons gochujang chili paste (not the thinner bottled sauce)
Add more or less gochujang depending on your spice preference. Gochujang brands also differ in their level of spice, so you may have to experiment to find spicy perfection.
To get you started, here is a rough estimate:
4 tablespoons = spicy, but not intense
5 tablespoons = seriously spicy, in the best of ways
6 tablespoons = hurt so good, sweating and eye watering are likely to ensue2 tablespoons toasted sesame oil
4 tablespoons tamari or soy sauce
4 tablespoons mirin (or rice vinegar)
3 tablespoons maple syrup or organic brown sugar (I have used both with success.)
Aromatics and Veggies:
1 bunch scallions, sliced
1-4 cloves garlic, pressed (depending on your garlic preferences)
2- inch piece of ginger, grated
(Ginger grates much more easily if it is frozen beforehand.)1 large napa cabbbage, thinly sliced
Any other quick-cook veg you like. I have used bell pepper, sliced snow peas, bean sprouts, snap peas, and bok choy. Use whichever veg you prefer and have on hand.
Plant based protein, such as pre-cooked tofu or edamame (optional).
Thai basil (or cilantro), thinly sliced (added when serving)
1/4 cup sesame seeds, roasted in a dry pan (added when serving)
The key to lowering the caloric density and increasing the nutrient density of any dish is to add a ton of veg. For this dish, aim to have at least an equal volume of veg and noodles.
Prep Your Ingredients:
This recipe cooks in the blink of an eye, so it’s important to have all your ingredients prepped and ready before you start cooking.
Put a large pot of water on to boil for your noodles.
If using frozen shelled edamame, cook these according to the package instructions. Edamame can be cooked in advance and refrigerated until needed.
If using tofu, chop it into small cubes, place on a parchment-lined cookie sheet, and top with soy sauce and a little gochujang or sriracha. Bake at 425 degrees for approximately 40 minutes, flipping it once. I recommend you do this up to a day in advance, if you are trying to get dinner on the table in a hurry.
Thinly slice the napa cabbage, bell peppers, snow or snap peas, and any other veg you are using. Slice the green onions, reserving the green parts for garnish when serving.
Press the garlic and grate the ginger.
Toast the sesame seeds in a dry pan until they are lightly browned.
Chop the Thai basil or cilantro.
Make the Gochujang Sauce:
Simply whisk together the Gochujang Sauce ingredients.
Cook the Noodles:
Once the water has come to a boil, add your noodles, gently separating them with chopsticks or tongs.
Cook until they are tender (generally 1 to 2 minutes). Don’t let them overcook, as they will continue to cook in the pan with the sauce and veggies.
Drain the noodles.
Sauté Your Veggies and Combine with the Noodles and Protein:
Place your chosen veg in a hot wok and sauté for one or two minutes. You can sauté the veg in a tablespoon of a mild oil, such as avocado oil, if you like. I simply do this in a hot, dry pan.
Add the garlic, green onions, and ginger. Stir to combine. Remember to reserve the green parts of the scallions for garnish, if desired.
Add the cooked noodles, any protein if you are using, and the Gochujang Sauce. Stir until the noodles and veg are well-coated with the sauce and everything is warmed through.
Garnish with the roasted sesame seeds, Thai basil (or cilantro), and reserved green onion tops.
Serve immediately.
Nutrition Information: For a serving including 5.5 ounces udon noodles, 1 tablespoon gochujang paste, 3 stalks green onions, 1 clove garlic, 1” slice ginger root, 1 medium bell pepper, 1 cup snap peas, 4.5 ounces firm tofu, 1 tablespoon sesame seeds, 1 tablespoon tamari, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, and 1 teaspoon sesame oil.
(This is a quarter of the recipe and a very large serving).
Calories: 705 Protein: 33.8 g Fat: 19.5 g Carbs: 92.7 g Fiber: 13 g Iron: 9.3 mg
Calcium: 677.6 mg Vitamin A: 729.6 IU Vitamin C: 274 mg Folate: 311.5 IU
Potassium: 1322 mg Polyunsaturated Fat: 7.6 g Saturated Fat: 3.3 g
Omega-3 Fats: .6 g Trans Fat: 0 g Cholesterol: 0 mg
Health Benefits of Gochujang Paste:
Because it is fermented, gochujang is brimming with healthy probiotics. Unlike other fermented products, Korean fermentation techniques are unique and quite complex. These fermentation methods produce products, including gochujang, which contain a particularly wide array of helpful gut microbes. When eaten regularly, these beneficial organisms can help support our microbiome richness and diversity. For more information on what makes gochujang fermentation unique, please see: www.sciencedirect.com/science/article/pii/S2352618115000037
The chilis in gochujang are filled with antioxidants which have been shown to be anti-inflammatory and to be associated with reduced risk for cancer and heart disease.
In multiple animal studies, gochujang has also been shown to have anti-obesity effects, including reducing visceral fat and improving lipid profiles. These findings have been replicated in at least one study on human subjects. In this investigation, gochujang was shown to reduce triglyceride levels and visceral fat accumulations. Given this, researchers have proposed that “gochujang could be a functional food to attenuate metabolic syndrome.”
Isn’t it marvelous when something so incredibly delicious
is also excellent for our health!
Thank you, Nisha, for another beautiful and health-promoting recipe.
🌱💕
